Italian creme cake
Italian creme cake
Ingredients/Components
- butter - 1/2 c
- shortening - 1/2 c
- sugar - 2 c
- egg yolks - 5 item
- flour self-rising - 2 c
- buttermilk - 1 c
- vanilla - 1 tsp
- pecans, chopped - 1 c
- can coconut - 1 item
- egg whites, stiffly beaten - 5 item
- pkg
- powdered sugar
How to make italian creme cake:
Frosting:8 oz. pkg. cream cheese1/4 c. butter1 tsp. vanilla1 1/2 lb. powdered sugar Cream butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Alternate flour and buttermilk, mixing well. Add vanilla. Stir in pecans and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch baking pans. Bake at 325° for 25 to 30 minutes or until browned. Cool in pans for 5 minutes.Frosting: In mixing bowl, cream together butter, cream cheese and vanilla flavoring. Gradually add powdered sugar. Beat until smooth. Spread on cake.
Recipe categories: Desserts, Cakes, < 60 mins.
Rating:
Related ingredients:
graham cracker crumbs, butter, softened, sugar, butter, powdered sugar, red food coloring, blueberries, pecans, chopped, apples, sliced thin, milky way bars
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